Best Italian Jewish food in Rome you need to try

Rome’s Jewish Quarter is one of our favorite neighborhoods in Italy. Although it was created to keep the Jewish community confined, it ended up fostering a culture that has had an outsized effect on the entire city, especially with regards to food. Today, Italian Jewish food, such as fried artichokes, sits atop of every list of what to eat when in Rome.

It may surprise you to learn that several Roman pasta dishes have a kosher twist!

A Brief History of Jewish Food in Italy

Jewish culture has had an influence on Italian cuisine since at least the Renaissance when Jewish recipes for geese – a favorite protein of Jews in the Po Valley for centuries – infiltrated the papal kitchens of the famous chef, Bartolomeo Scappi.

Italian Jewish cuisine is also venerated, slightly backhandedly, by in the 1939 edition of Italy’s most famous modern cookbook, Science in the Kitchen, by Pellegrino Artusi. Perhaps the most poignant incarnation of Jewish recipes is in another classic cookbook – Eating Italian, by the Jewish-Italian author Fernanda Momigliano – who penned her era-defining work in 1936, on the eve of large-scale antisemitic persecution in Italy and the rest of Europe. Although members of her family were murdered in the concentration camps and Momigliano only just escaped internment herself, her cookbook enshrined Jewish cooking indelibly in la cucina italiana. 

Like New York and its bagels, Rome has adopted many Jewish foods so whole-heartedly that they are no longer thought of as Italian Jewish Food, they are just Roman foods. Ground zero for these treats are the old Jewish Quarter, which sits hiding in plain sight in the heart of the city. As one of the culinary gems of Rome, hip Romans and savvy tourists alike go there for lunch or dinner. Because of its long history and beautifully-preserved streets it’s also considered one of the most authentically Roman places in the entire city.

Insider Tip: If you want to go, be sure to read our  Visitors’ Guide to the Jewish Quarter.

Fried artichokes are one of our favorite Italian Jewish foods to eat in Rome.

Traditional Jewish Roman Dishes

The most notable Jewish Roman dishes originate from the years of the Ghetto’s curfew, between the 1500s and 1800s, when the three gates of the district were locked after sunset by law. They utilize what were then thought of as humble ingredients like artichokes, codfish and zucchini. Dried beef replaces pancetta and offal is roasted before cooking to remove any trace of blood.

The name of the game was cucina povera, literally, “poor cuisine”. With little money and even fewer freedoms, Rome’s Jewish population made do with the scrap cuts of meat. They also began frying food to add more taste. Mozzarella, zucchini, little finger fish from the river – they fried it all. Another great culture of cucina povera originated in Tuscany. 

Insider Tip: Read our blog on the origins of Tuscan cuisine to find out about more delicious regional specialties.

The quality of the food, along with the Ghetto’s cultural isolation helped most of these dishes survive the test of time while being updated, adapted or improved for the modern palate. Whatever the option, Italian Jewish food is kosher, hearty, and based on long culinary traditions. And, it’s also some of the best food in Rome.

Trying supplì in Trastevere is a must.

Here are some of our favorites from Rome’s Jewish neighborhood:

Carciofi alla giudia

“Guidia” is the word for “Jew” in the Roman dialect of Italian. “Jewish-style” artichokes  are a spring delicacy that are first tenderized until they open up and then deep-fried. Simple, yet delicious, they are perhaps the best known dish to come from the ghetto and one of the most characteristic things to eat in Rome.

Don’t expect to eat them whenever you want, though; their season is vanishingly brief, gracing the menus of most of Rome’s best restaurants starting in February and lasting only through April. You can get them out of season but we don’t recommend it, as eating seasonally is one of the main joys of any Italian vacation.

Insider Tip: For more advice one what to eat when, read up on eating seasonally in Italy. 

Concia

Concia is a unique method of preserving produce longer by frying it and marinating it in vinegar. It arrived in Rome’s Ghetto with Sephardic Jews fleeing persecution in Spain in the 15th century.

When you see concia in Rome, it’s almost always referring to Roman zucchini that’s been fried in olive oil and then marinated for hours with white wine vinegar and fresh mint leaves. It’s a simple, seasonal classic that explodes with flavor. 

A large plate of concia di zucchine, sauteed zucchini with garlic and mint.

Supplì

You can’t go to Rome without eating supplí. It’s not just an incredibly typical Roman food, it’s one of the city’s tastiest treats and absolutely great with a beer or wine. A cousin of the Sicilian arancini, this deep fried rice ball also has its origins in Rome’s Jewish Quarter.

These roughly egg-shaped snacks are made of rice, tomato sauce, a bit of mozzarella and raw egg (to hold everything together), all rolled in bread crumbs and fried. The name is an italianization of the french word for “surprise” which refers to the savory treat they hold in the middle.

In the past offal was used as a surprise but today you are most likely to find stringy molten mozzarella. When you break a good supplí in two it should resemble an old-school telephone with the two ends connected by a ‘handle’ of gooey cheese, hence their longer name supplí al telefono.

You’ll love supplí at first bite.

Baccalà all’ebraica

Baccalá is the Italian word for cod that has been salted for preservation. Though cod doesn’t live in the Mediterranean It would have been common to see it stacked in big white sheets in many Roman markets, imported from places like the Bay of Biscay.

Italians love their baccalà and they eat it in tons of different ways. The Jewish version is, you guessed it, fried. After soaking the cod for at least 24 hours to remove some of the salt, the fillets are deep fried and served as both a main dish and a simple, crunchy, mid-afternoon snack. Frying an already meaty fish produces a flavor that is intensely savory and astoundingly delicious. 

Pizza Ebraica

Don’t be fooled by the name, Jewish Pizza is actually a dessert!  Known as either pizza Ebraica or pizza Romana, this dish is actually a sweet loaf of bread filled with candied fruits, pine nuts, and almonds.

Pizza Ebraica – one of the sweet tastes that is famous in the  Jewish Quarter of Rome

Modern Jewish Roman Cuisine

While many of the classic dishes of Rome’s Jewish Quarter have changed very little over the centuries, the neighborhood’s food scene continues to evolve. Today, chefs in the Jewish Quarter are preserving traditional flavors while adapting them for modern tastes, proving that Italian Jewish food is anything but stuck in the past.

Amatriciana alla Giudia

One of the best examples is amatriciana alla giudia, a kosher twist on a Roman classic. Traditional amatriciana is made with guanciale (cured pork cheek), but in the Jewish Quarter it’s often reimagined using salted or cured beef instead, maintaining the rich, savory depth of the original while respecting kosher dietary laws. It’s a simple swap, but one that tells a much bigger story about how Rome’s Jewish community has long adapted local dishes into something uniquely its own.

Amatriciana – doses it have guanciale or salt beef? Hard to tell without taking a bite!

Kosher Carbonara and Saltimbocca

That same creative spirit shows up in other dishes across the neighborhood. You’ll find carbonara-inspired pasta made without pork, often using smoked beef or turkey instead of guanciale, as well as Jewish-style saltimbocca, where veal is paired with alternative cured meats to keep the dish kosher.

Pizza al Taglio with a twist

Even pizza al taglio gets a Jewish-Roman twist, topped with seasonal vegetables like zucchini flowers, eggplant, and artichokes, celebrating the long tradition of cucina povera with a modern edge.

Zucchini flowers feature highly in Italian Jewish cuisine

Sephardic and Middle Eastern Influences

Rome’s Jewish cuisine has always been shaped by more than just local influences. Many modern restaurants now lean into the neighborhood’s broader Sephardic and Middle Eastern roots, bringing dishes like hummus, shakshuka, couscous, and falafel onto menus alongside traditional Roman staples. At restaurants like Ba’Ghetto and Yotvata, it’s not unusual to begin your meal with classic fried artichokes and end up ordering grilled fish with tahini or a plate of fresh pita and mezze.

New Restaurants Put a Spin on Old Favorites

A newer generation of chefs is also experimenting with plating and presentation, giving centuries-old dishes a contemporary upgrade. At places like Little Tripoli and modern kosher bistros around the Ghetto, traditional ingredients like baccalà, artichokes, and chickpeas are being transformed into elegant small plates, creative antipasti, and seasonal tasting menus. The result? Food that feels deeply rooted in Roman-Jewish history, but unmistakably modern. In the Jewish Quarter, tradition is never static. It evolves with every generation, and every delicious plate.

Baccalà con i peperoni cruschi

Recommended Jewish Quarter Eateries

From historic kosher bakeries to family-run trattorias serving recipes passed down for generations, this neighborhood is one of the most rewarding places to eat in Rome. Here are a few of our favorite spots to try traditional, and modern, Jewish Roman cuisine.

Giggetto

• Style: Classic Roman-Jewish trattoria
• Don’t miss: Carciofi alla giudia, coda alla vaccinara, amatriciana alla giudia
• Address: Via del Portico d’Ottavia, 21/A, 00186 Rome

Nonna Betta

A warm, family-run favorite, Nonna Betta specializes in Jewish-Roman comfort food and homemade pasta. It’s a great choice if you want a more traditional sit-down meal in the heart of the Ghetto.

• Style: Traditional kosher Roman trattoria
• Don’t miss: Fried zucchini flowers, handmade pasta, Jewish-style cod
• Address: Via del Portico d’Ottavia, 16, 00186 Rome

BaGhetto Ristorante Kosher-Portico d’Ottavia

One of the best-known kosher restaurants in Rome, Ba’Ghetto blends Roman Jewish classics with broader Mediterranean and Middle Eastern influences. It’s a good option for groups or travelers looking for a broader menu.

• Style: Modern kosher restaurant
• Don’t miss: Falafel, hummus, fried artichokes, kosher Roman pasta
• Address: Via del Portico d’Ottavia, 57, 00186 Rome

You simply must try the artichokes when you are in the Jewish Quarter

Yotvata

A longtime local favorite, Yotvata offers a slightly more contemporary take on kosher dining, with strong Israeli and Mediterranean influences alongside Roman staples.

• Style: Modern kosher / Mediterranean
• Don’t miss: Grilled fish, couscous, shakshuka, Roman-Jewish starters
• Address: Piazza Cenci, 70, 00186 Rome

Piperno Restaurant

For something more refined, Piperno is one of the neighborhood’s most historic and elegant dining rooms. Open since 1860, it’s famous for elevated Roman-Jewish cuisine and impeccable service.

• Style: Historic fine dining
• Don’t miss: Carciofi alla giudia (many say the city’s best), artichoke lasagna
• Address: Via Monte dè Cenci, 9, 00186 Rome

Little Tripoli

A newer addition to the Jewish Quarter dining scene, Little Tripoli is named after the Libyan Jewish community that has influenced Roman Jewish food culture, the restaurant blends classic local flavors with broader Mediterranean and North African traditions.

• Style: Modern Roman-Jewish / Mediterranean fusion
• Don’t miss: Couscous, artichoke dishes, mezze plates, seasonal seafood specials
• Address: Via del Portico d’Ottavia, 20, 00186 Rome

Pasticceria Boccione

• Style: Historic kosher bakery
• Don’t miss: Ricotta e visciole tart, pizza ebraica, almond cookies
• Address: Via del Portico d’Ottavia, 1, 00186 Rome

Insider Tip: Come hungry and plan to wander. The best way to experience the Jewish Quarter is to snack your way through it, start with pastries at Boccione, stop for fried artichokes, and finish with a long lunch at one of the neighborhood’s classic trattorias.

Discover the Flavor of Rome: Join the Ultimate Food Tour!

Discover the flavors of Rome through its food on our unforgettable Taste Rome like a Local tour, where you’ll taste some of the city’s most iconic dishes, including classic Italian Jewish food like carciofi alla giudia (Jewish-style fried artichokes), crispy supplì, and perfectly fried baccalà.

Along the way, you’ll visit beloved historic eateries such as Pasticceria Boccione, the Jewish Quarter’s legendary kosher bakery, sample Roman street food like warm trapizzino in Trastevere, and enjoy a rooftop aperitivo complete with craft beer and your own custom-made Spritz.

As you stroll through the charming streets of Rome’s Jewish Quarter, the Centro Storico, and Trastevere with an expert local guide, you’ll uncover the stories behind the dishes and the neighborhoods that shaped them. With a small group and plenty of tastings, it’s one of the most delicious, and memorable, ways to experience Rome.

This Kosher Rome Food tour is the most flavorful way to explore the city—come hungry and leave with unforgettable memories!

At Walks of Italy we love Italian cuisine in all its forms and we want to share it with you.

If you’re interested in learning more about Jewish culture in Italy, join our Taste Rome Like a Local Food Tour! Discover Rome’s centuries-old street food traditions while unraveling layers of history in the Jewish Quarter and historic center.